(I’ll be sure to add a photo of my soup tomorrow. I don’t have one tonight, sorry. I’m not nearly as talented at the photoing of things as the lady that I got the recipe from.)
So, I guess what the question should be, “What does cooking have to do with Thankfulness?” Super EASY!
Yesterday was a really cool day, and I made some really awesome soup last night. This is a soup, I’d tried before and it was really good, and so I decided to make it again last night. And when you think of it, something filling and warm on a chilly night is such an amazing feeling, even in these times of plenty. Maybe it is just my great-grandparents and grandparents’ teachings coming through. I’m not sure. But when it starts to cool off outside (as it is this time of year), I always crave soups and coffee and hot tea and hot apple cider.
This recipe I borrowed and slightly (and I do mean EVER so slightly adapted) from Kristen aka The Frugal Girl. (You REALLY should check out her blog. She takes some amazing pictures! She even makes her own yogurt!)
I’ve just recently found my taste for soups. I’m more of a stew or chili kind of gal. Thick and chunky is my style. So my soups reflect that. I’m one of those that adds liquid a little at a time until I get it to the right thickness. I’d be content to be able to eat my soup with a spork. 🙂
This soup fits the bill perfectly because you can make it as thin or as chunky as you like. It’s a HARDY soup and honestly doesn’t cost much to make. The only thing about this soup is, it is NOT of the fix and forget variety. It does take some vigilance on your part to prevent some scorching, however, the end product is so awesome that it is WELL worth the 30 or so minutes it takes to put it all together. 🙂 So, now for the soup!
Homemade Baked Potato Soup (slightly adapted from The Frugal Girl)
- 4 large or 5 medium russets, baked and cooled
- 12 strips of bacon, cooked crispy
- 1-2 green onions, chopped (including some green parts)
- 2/3 cup butter
- 2/3 cup flour
- 6 or so cups of milk (whole milk works best, but can lighten caloric load with lower fat milk)
- 3/4 tsp salt (I found that I didn’t use as much, but start at 1/2tsp and work your way up)
- 3/4 tsp white pepper (Again, start at 1/2 tsp and work your way up)
- 1 cup shredded sharp cheddar cheese
- 8oz tub sour cream
(In advance, bake potatoes and fry up bacon and let both cool)
Peel potatoes, if you don’t mind some potato skins, leave some skin on the potatoes. Mash roughly. I like my soups chunky, so I left some substantial chunks.
In a large pot, melt butter over medium heat and let melt and add flour. Make a rue until it is a blonde color. Start adding milk slowly, stirring constantly. This is a pretty hairy point. Yes, your flour will clump up somewhat, it’s ok. KEEP STIRRING and stirring a LOT. It’ll eventually smooth out. Keep stirring until it starts to thicken up and get bubbly. (I add around 5 cups of milk to start off with.)
(DO NOT TURN UP HEAT OR WALK AWAY FROM THE POT. IT WILL SCORCH AND GET REALLY NASTY IF YOU DO.)
Add salt and pepper. Stir in potatoes, most of the bacon and onions and cheese (leave some for topping). Cook until completely heated through.
Turn down heat to low, make sure it is NOT boiling and add sour cream. It’s finished and ready to eat at this point. ENJOY! 😀
Let me know if you try this! It’s amazing and though you can’t fix and forget, it is still VERY easy to make. 😀